Thanks for all the links and info! I added a little more water and a little less flour for the feeds over the past 2 days. Does this look better and what is supposed to look like? I havent had any "hooch" on top yet. I dont know if this is expected or not at this stage of the game.

I followed that process to create my starter about 4 years ago and it is still going strong, and good for pizza making. The process in the video is also based on some solid science in terms of creating the right acidic conditions for the "real" starter to thrive.